Caprese Chicken Kabobs

By Allison Strauss, Community Blogger

Tuesday

Jun 25, 2013 at 12:01 AMJun 25, 2013 at 8:00 AM

Sometimes I legit wonder about life without pesto.

I know. Doesn't that sound completely over dramatic awful? What kind of a life would that be? How else would one achieve such a gorgeous-hued, rich, flavorful coating for meat and bread? And what other condiment makes one swoon in such a way?

I know you want to tell me about sun-dried tomato marinade or olive tapenade or maybe even MAYONNAISE right now, but let's play along.

Actually, I can imagine a life without pesto. It was one that I was forcing my husband and I to lead for far too long. Poor guy. I hadn't actually disclosed my love/fear of pesto before we got married, and I hope that's not grounds for an annulment. I legit wonder about these ridiculous things too, man.

It's true. I've been afraid of pesto for far too long. With the oil content of traditional pesto being what it normally is, I usually shy away from ordering or making the stuff. I'm always too plagued by my quick-to-pounce guilt to let myself enjoy it from time to time like a normal-brained person. And to THINK about all the unused basil and parsley I've tossed over the years without giving a thought to making pesto. Don't be like me.

But today's a different story. Today you can be like me. You can even worship me if you feel the need, I would totally understand. Because today I've got a delicious recipe for a light and EXTREMELY flavorful pesto marinade that will knock your socks off, and will not make your brain thick with dinner remorse.

Speaking of not having remorse, you don't even want to know what I'm wearing today. I'm scraping the bottom of the barrel that is my maternity wardrobe, and at this point I feel like Carrie Bradshaw circa 2001, but I refuse to buy more maternity clothes and also refuse to keep wearing the same things over and over again. I've had to get creative. This has nothing to do with anything except I really thought you should know.

These caprese chicken kabobs with pesto marinade are the perfect, easy, no-guilt summer meal. The pesto marinade is made with healthy herbs, garlic, omega 3-rich walnuts, and just enough oil to bring it together without being heavy. When grilled, the pesto adheres to the chicken giving it delightful flavor that screams "eat me on the deck with a chilly glass of wine!!" and the grilled tomatoes burst in your mouth in the best way.

I served these skewers with a brown rice, pea, and corn medley for a complete meal, but pesto chicken flatbread sandwiches or caprese chicken over whole wheat pasta would be just as delicious.

I'm so glad I've embraced this pesto 180, I really am. Now if only I could embrace another two weeks of elastic-wasted pants. If you see me on the street these days, I'm sorry/not sorry.

Looking for more summer kabob recipes? Why not give Marinated Steak and Veggie Kabobs a try?

In the bowl of a food processor, add the basil, garlic, cheese, walnuts, and salt/pepper to taste. Pulse several times until everything is well-chopped and combined. Slowly add the olive oil while continuing to pulse, until the mixture comes together and is smooth.

Spoon the pesto into a large zip-top bag, and add the chicken. Seal the bag and toss to evenly coat the chicken with the pesto. Let marinate in the refrigerator for 2 hours, or at least 30 minutes.

Preheat your grill or an indoor grill pan to medium heat. Beginning and ending with the chicken, alternate threading the chicken and tomatoes onto the skewers. Once hot, place the skewers onto the grill and cook for 3-4 minutes per side, or until the chicken is cooked through.

To serve, place the skewers on a platter and let everyone help themselves!

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